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January 24th 2007
CHANGES AT YOUNG’S ON THE HUMBER
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| Young’s Seafood has announced a reorganisation of its chilled manufacturing facilities on the Humber. Following a careful review of existing facilities, it is proposing to move the production currently based at Gillett Street in Hull and consolidate this into ...more |
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November 24th 2006
MAKE THE MOST OF SMOKED SALMON FOR CHRISTMAS!
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With some 20% of annual sales of smoked salmon expected over the peak Christmas season, Young’s has introduced a festive selection of top quality traditionally smoked salmon products under its new ‘Fraserburgh Smokehouse’ brand.
The new pr ...more |
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November 20th 2006
IMPORTANT PUBLICATION FROM YOUNG’S
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| Young’s has underlined the strength of its commitment to sustainable seafood with the publication of a document called ‘Ten Principles for Responsible Fish Procurement.’ This details the rules that govern fish sourcing in the Young’s business and is a corners ...more |
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November 15th 2006
LETTER FROM SEAFISH AND SEAFOOD SCOTLAND
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To the Editor, The Scotsman
Sir
Your front page article regarding Scottish langoustines (15 November 2006) tells only one part of a story that is good news for the Scottish fishing fleet and good news for the Scottish economy.
Quotas fo ...more |
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November 14th 2006
CHANGES AT YOUNG'S IN ANNAN
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As part of a long term plan to grow the Scottish langoustine market overall, Young’s Seafood has announced its intention to reintroduce hand peeling (de–shelling) for the breaded scampi which it manufactures at Annan in Dumfries.
Whilst this will boos ...more |
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November 3rd 2006
SUSTAINABILITY MEASURES ALREADY MAKING A DIFFERENCE
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Young’s notes the publication of the fisheries report in ‘Science’ magazine, but points out that a great deal is already being done to improve seafood sustainability.
“We are at present reviewing this report in conjunction with our own scientific adviso ...more |
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November 1st 2006
YOUNG’S IS SEAFOOD COMPANY OF THE YEAR!
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Young’s has been named ‘Seafood Company of the Year’ in the annual Excellence Awards, organised by Food Manufacture magazine.
The awards honour the very best food and drink manufacturing companies, assessed on a range of criteria - from supply chain e ...more |
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October 18th 2006
NORTH SEA COD
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Young’s no longer purchases Atlantic cod (Gadus morhua) sourced from the North Sea.
The stock of cod in the North Sea is defined by ICES (International Council for Exploration of the Seas) as ‘outside safe biological limits’ and is at around one third o ...more |
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October 13th 2006
YOUNG'S APPLAUDS NEW AIPCE GUIDELINES
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Young’s Seafood has applauded AIPCE’s adoption of new control procedures intended to improve traceability to help in the elimination of illegal and unregulated fishing, particularly in the Barents Sea.
At its recent conference in Dublin, AIPCE (the Asso ...more |
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October 12th 2006
BEAM AND BOTTOM TRAWLING
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There are many aspects of fishing practice which have a bearing on the sustainability of the overall fishing effort, one of the most important being the trawl method.
In general, Young’s buying policies are guided by the principle that we will concent ...more |
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October 11th 2006
SPECIALIST EXPERTISE IN DRIVE FOR SUSTAINABLE SOURCING
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Young’s has appointed two highly experienced specialist advisors to help it in the development of future sustainability policies.
Dr. David Agnew and Jim Cannon are working in an advisory capacity with the company’s Sustainability Group, a board-driven ...more |
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September 15th 2006
MSC APPROVED FISH IN BEST SELLING CHIP SHOP RANGE
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Continuing its drive to improve the availability of sustainably-caught fish for consumers, Young’s has this month introduced MSC-accredited Wild Alaskan Pollock to its frozen ‘Chip Shop’ range of battered fish fillets.
Chip Shop is the Young’s brand’s f ...more |
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September 14th 2006
STEVE LEADBEATER NAMED 'FD OF THE YEAR'
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Young’s finance director, Steve Leadbeater, was this month awarded the accolade of ‘Best Finance Director of a Limited Company’ in annual awards for the Yorkshire region.
The fifth annual Finance Director of the Year awards were held at Rudding Park n ...more |
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September 8th 2006
YOUNG'S LAUNCHES 'BEST EVER' SMOKED SALMON
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This autumn Young’s is launching what it believes to be the UK’s ‘best ever’ smoked salmon, which is being produced in time-honoured traditional fashion at its Spey Valley Smokehouse in the Highlands.
Made with top quality organic fish, the new smoke ...more |
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July 4th 2006
MITCH TONKS: NEW AMBASSADOR FOR YOUNG'S BRAND
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Signalling Young's commitment to sensational seafood and its focus on the chilled sector, Young’s has teamed up with respected fishmonger and restaurateur, Mitchell Tonks as an ambassador for the brand.
Mitchell, owner of the FishWorks chain of seafood ...more |
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July 4th 2006
YOUNG'S CELEBRATES 200 YEARS OF SENSATIONAL SEAFOOD WITH NEW CHILLED RANGE
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| As one of the UK’s oldest food names, the iconic Young’s brand is celebrating 200 years of sensational seafood with its biggest ever wave of innovation focused on the chilled seafood category and a PR communication programme featuring award winning fishmonger ...more |
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June 10th 2006
YOUNG'S TEAM NAMED ‘ENTREPRENEUR OF THE YEAR' WINNERS
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Young’s chief executive Wynne Griffiths and deputy chief executive, Mike Parker, were jointly named ‘Consumer Products & Services Entrepreneur Of The Year’ 2006’ in Ernst & Young’s northern Entrepreneur Of The Year Awards last night.
At the ceremony in ...more |
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May 17th 2006
YOUNG’S WELCOMES NEW ACCREDITATION SCHEME FOR THE UK FISHING INDUSTRY
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Young’s Seafood has this week welcomed the launch of a new initiative from Seafish which will accredit responsible practices by UK fishermen.
Two Young’s UK suppliers – fishing for langoustine in the Clyde and sardines in Cornwall - are amongst the fir ...more |
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May 10th 2006
MIKE PARKER JOINS SEAFISH BOARD
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Mike Parker – deputy chief executive of Young’s Seafood - has been appointed to the board of Seafish, the public body sponsored by the government to support all sectors of the UK seafood industry.
Mike brings to the appointment some 26 years’ experienc ...more |
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April 13th 2006
BARENTS SEA COD
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There is considerable industry concerning the possibility that illegally-caught Atlantic cod is being fished by Russian vessels from the Barents Sea and then entering the global supply chain.
In line with its wider drive for sustainability in seafood, Y ...more |
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March 9th 2006
YOUNG’S LAUNCHES WORLD’S FIRST SUSTAINABLE COD PRODUCTS
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Sustainably-caught cod will become available to UK consumers for the very first time this week, thanks to Young’s Seafood.
Young’s is the first company in the world to secure supplies of Alaskan line-caught Pacific cod for the UK market, following cert ...more |
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January 18th 2006
STUNNING NEW 'SEA TO PLATE' ADVERTISING CAMPAIGN
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| Young’s is back on TV with an inspirational new advertising campaign. Using a stirring new version of the brand’s theme tune with stunning film of fishing around the world, the ‘From Sea to Plate’ campaign emphasises Young’s as the ‘iconic’ British seafood bra ...more |
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January 11th 2006
YOUNG’S PHOTOGRAPH FEATURES IN NATIONAL TSUNAMI EXHIBITION
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A photograph commissioned by Young’s Seafood is currently showing at the South Bank in London as part of Oxfam’s ‘After the Wave’ exhibition, a testimony to the people who lived through the Asian tsunami and are starting to rebuild their lives, one year on.
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January 9th 2006
YOUNG’S LAUNCHES FIRST EVER ‘HEART HEALTH APPROVED’ PRODUCTS
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Young’s has unveiled its brand new ‘Young’s At Heart’ range – delicious new chilled fish meals that are naturally rich in health-giving Omega 3 and approved by the Joint Health Claims Initiative (JHCI) for their ability to “Help Heart Health!.”
Made wi ...more |
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December 4th 2005
YOUNG'S COMMISSIONS BOOK AND PHOTOGRAPHY EXHIBITION
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| Marking its two-hundredth year in 2005, Young’s Seafood commissioned photojournalist, John Angerson, to record the people around the world who help it bring the fish to our plates. These stunning pictures are now revealed in a fascinating new book called ‘Cele ...more |
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November 22nd 2005
£10M INVESTMENT FOR MACRAE IN EDINBURGH
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| Young’s Bluecrest Seafood has announced its biggest ever investment to date – some £10M for the Macrae operation in Edinburgh. Construction has already begun on a 4.7 acre site at Livingston, to build a state of the art facility of over 64,000 ft² (6000m²) pro ...more |
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November 15th 2005
YOUNG’S ‘TO GO’ – HEALTHY SEAFOOD SNACK OPTIONS
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The impulse category has not traditionally been a stronghold of seafood, but as the drive for healthier snacking continues, Young’s is shaking up the chiller with three new seafood options in familiar snack formats.
The ‘Young’s To Go’ range consists of ...more |
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October 25th 2005
Young's Seafood Supplier | PIONEERING TRACEABILITY PROJECT
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| The drive for sustainable fishing gets a major boost this month as Young’s rolls out a pioneering ‘boat to plate’ traceability system called ‘Young’s Trace’ in the Scottish langoustine fishery. The system has been trialled in partnership with fishermen in Stor ...more |
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October 19th 2005
NEW YOUNG’S EXTENDED-LIFE PRODUCTS
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Making chilled fish more accessible for convenience retailers
A range of delicious longer-life products from Young’s is at last offering convenience retailers a way to capitalise on the buoyant market for chilled seafood – currently growing at 6% a ...more |
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September 19th 2005
YOUNG’S DEAL IN NORTHERN IRELAND SECURES FUTURE FOR SCAMPI BOATS
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| A new supply arrangement agreed this week has secured the future of ten fishing vessels in the County Down port of Ardglass. Following the closure of a regional processing company, the boats had no buyer for their langoustine (also known as scampi or Dublin Ba ...more |
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August 18th 2005
YOUNG'S BRAND REACHES £200M IN 200TH YEAR
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| Young’s Bluecrest, which produces more than 40% of the seafood consumed in the UK, is celebrating a double whammy for its Young’s brand - which has just passed the £200M value mark in its 200th year of business. This confirms Young’s position in the premier le ...more |
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